Rosemary Almonds Recipe

Inspired by a Food Network find, these Rosemary Almonds are unbelievably addictive! We've used a mix of blanched and unblanched almonds for extra texture and flavor. This recipe is quick, easy, and perfect for snacking or gifting. Don't miss the crucial details: dark brown sugar is essential, and fresh rosemary is key for optimal flavor! Prepare to be amazed.

Prep Time 5 mins
Cook Time 13 mins
Calories 2309.2 kcal
Protein 162g
Rating 5.0 (4 Reviews)
Rosemary Almonds 17

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Rosemary Almonds

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How to Make Rosemary Almonds

  1. Preheat oven to 350°F (175°C).
  2. Spread 1 ¼ to 1 ½ pounds of raw, unsalted almonds (a mix of blanched and unblanched is recommended) in a single layer on a large baking sheet.
  3. Toast in the preheated oven for 8-10 minutes, or until fragrant and lightly golden, shaking the pan halfway through.
  4. While the almonds are toasting, whisk together ½ cup dark brown sugar, 2 tablespoons olive oil, 1 tablespoon fresh rosemary, finely chopped, and ¼ teaspoon sea salt in a large bowl.
  5. Once the almonds are toasted, immediately transfer them to the bowl with the rosemary mixture.
  6. Toss thoroughly to coat the almonds evenly.
  7. Let the almonds cool completely on the baking sheet. Once cool, gently toss again to separate any that have clumped together.
  8. Store in an airtight container at room temperature. Enjoy slightly warm or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

101 g

Sugar

89g

Fat

97g

Carbs

27g